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Butternut Squash & Sweetcorn Risotto
Emily Davenport
4 servings
10 minutes
366
British
Main
A silky-smooth Butternut Squash & Sweetcorn Risotto from the Dairy Diary 2020.
Find more recipes like this in the Dairy Diary recipe collection.
Ingredients
- Olive oil 1 tbsp
- Onion 1 small, peeled and finely chopped
- Garlic 2 cloves, peeled and crushed
- Butternut squash 275g (10oz), peeled, deseeded and diced
- Dried chilli flakes ¼ tsp (optional)
- Arborio rice 275g (10oz)
- Hot vegetable stock 1 litre (1¾ pints)
- Canned sweetcorn ½ can (198g), drained
- Parmesan-style cheese 20g (¾ oz), grated
Directions
Heat oil in a large pan and fry onion and garlic for about 5 minutes until softened.
- Add butternut squash and chilli flakes, if using, then rice and stir for 1 minute
- Add hot stock, a ladleful at a time, and stir until absorbed before adding more. Continue adding stock in this way until rice is tender
- Stir in sweetcorn and cheese with final ladleful of stock. Season to taste and serve